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Can you imagine a gluten free Hefe style beer?

Sometimes it is easy to forget what an amazing time we live in. The technological advances that seem to come out on a daily basis are absolutely staggering. Video calls. Self-driving cars. Civilian travel to space…it all seems like something out of Star Trek or The Jetsons.

With all of the hype around these sorts of advances, revolutions in farming and other agricultural pursuits often find themselves overshadowed. Fear not! We’re here to bring you some exciting news regarding groundbreaking discoveries in wheat production that may just help those of you living with Celiac disease.

In a recent article published by Food Chemistry, scientists shared the results of an ongoing study that “analyzed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014)… in order to assess what relationship there was between various kinds of wheat and their toxicity.” Specifically, a gluten protein called gliadin is known to be more toxic to Celiacs than other proteins. Within gliadins, the researchers then focused on T-lymphocytes (T-cells) that are also found within the human immune system.

The entirety of the article can be found here, but at its core, the research indicates that there is the possibility of removing some of these toxic elements within wheat, which could eventually lead to the safe consumption of specific genetic strains of wheat by those who suffer from Celiac disease.

While we wait for this science to become more sound and prevalent, we wait patiently. In the meantime, we’re happy knowing that we at New Planet Beer are creating tasty ales for our fellow gluten sensitive friends!

So, next time you’re Facetiming with family or friends around the world, crack open a New Planet Beer and toast the scientists, farmers, and dreamers…they make this world an exciting one to live in!

Gluten SensitivityIf you ask around, just about everyone has an opinion on “gluten-free,” Celiac Disease, or gluten-sensitivity. Often times, their opinions are misinformed and can be insulting, especially to people who have Celiac Disease (CD) or are gluten-sensitive.

For those of you (or your friends) who have CD or have gluten-sensitivity, you’ve probably heard the snide comments from friends or family saying that it’s “made up” or “all in your head.” The unfortunate reality is that many people are just under-educated on the matter and don’t have all of the facts.

Luckily, it seems many people are beginning to understand CD a bit better and do treat it as a “real” disease. The conversation can often veer off track, though, when the concept and condition of gluten-sensitivity is discussed.

Again, many people (incorrectly) believe that gluten-sensitivity is in your head. Thanks to a recent study published by Columbia University Medical Center, that perception will hopefully change very soon. While gluten-sensitivity varies greatly on a microscopic level from CD, there is compelling evidence that some individuals don’t digest wheat gluten, barley, or rye the same way others do. When blood samples and intestinal biopsies were taken from individuals with CD and those who were self-described as “gluten-sensitive” and analyzed, researchers found that those who reported a gluten sensitivity had leaky gut (whereby proteins and toxins actually permeate the intestine and make their way into the bloodstream).

So, what does this mean? It means that gluten-sensitivity is real. Unfortunately, it is much harder to diagnose than CD, which means many people may go through life eating gluten products and not understanding why they feel miserable.

However, the more the general public understands the distinct differences between CD and gluten-sensitivity, and the less taboo gluten-sensitivity becomes in society, the better off people who may have gluten-sensitivity will be.

Thankfully, brewers across America are beginning to educate themselves more about their patrons’ tastes and dietary needs. New Planet Beer has been offering gluten-free and gluten-reduced beers since 2009 and continues to be at the forefront of the gluten-free beer revolution. With beer that still packs all the flavor, characteristics, and all-around goodness that craft beer has to offer, look for New Planet Beer in a liquor store near you.

 

What: Celiac Awareness tour, Pittsburgh, PA

When: 1/26,  9am-2pm

Where: Doubletree Pittsburgh/Monroeville Convention Center : 101 Mall Boulevard, Monroeville, PA 15146

Website: http://celiacawarenesstourpittsburgh.eventbrite.com/

Come and taste New Planet’s line of Crafted Gluten Free beers along with lots of other gluten free goodies too.


 

What: Gluten & Allergen Free Expo, San Francisco

When: 2/9-2/10 Gluten & Allergen Free Expo, San Francisco, 9am-4pm

Where: Airport Marriott Waterfront, 1800 Old Bayshore Hwy, Burlingame, CA 94010

Website: http://gfafexpo.com/

What: Bev Mo Holiday Beer Fest, Los Angeles, CA

When: Saturday, December 1st, 1pm to 5:00pm

Where: Golden Road Brewery, 5430 West San Fernando Road  Los Angeles, CA 90039
http://goldenroad.la/

Website: http://www.nightthatneverends.com/bevmo_la.html

What: Celiac Awareness Tour, Cleveland Ohio

When: Saturday November 17 , 9am-2pm

Where: Holiday Inn, 6001 Rockside Rd, Independence, OH 44131

Website: http://celiacawarenesstour.com/ 

Come and taste New Planet’s line of Crafted Gluten Free beers along with lots of other gluten free goodies too.

What:   90 For Life Gluten Free Expo

When: Saturday & Sunday  November 10 & 11 9-5pm

Where: Gastonia, North Carolina at the brand new Gastonia Conference Center.

Website: http://90forlifeglutenfreeexpo.com/

Come over to The New Planet table and sample our tasty line of Crafted Gluten Free beers along with lots of other gluten free goodies.

 

Have you recently cut gluten out of your diet due to Celiac’s Disease or a gluten sensitivity? In creating lists of gluten-free foods you can eat and carefully checking labels at the grocery store, it’s not uncommon for those who have recently started living a gluten-free lifestyle to inadvertently forget about other places gluten may be hiding in their daily routine. Here are some hidden sources of gluten that are frequently overlooked:

  • Your Kitchen Countertops — You’ve just pulled out all of the ingredients to make yourself a delicious gluten-free meal. You’re about to put some of the ingredients you’ll be cooking with down on the counter when you spy some bread crumbs lurking from a sandwich your spouse made earlier. If others living in your household haven’t adopted a gluten-free diet, avoid cross-contaminating your gluten-free meals and snacks by wiping down your kitchen countertops before you start cooking.
  • Your Wood Cutting Boards and Wooden Spoons — Wood is porous, so even if it comes into contact with food containing food and you wash it, traces of gluten might still get left behind. If you own wood cutting boards or wooden spoons that have come into contact with foods containing gluten, it’s best to replace them with new ones and label them so others living in your household don’t accidentally contaminate them while cooking.
  • Your Toaster — Here’s another common place cross-contamination occurs. Taking your toaster apart and cleaning out all of the bread crumbs isn’t a practical option. Even if it was, bread crumbs that are lodged in the spring mechanism could still come loose and contaminate your gluten-free bread once it’s been completely toasted and pops up. Buy yourself a new toaster, and, once again, make sure that you label it so that others living in your household don’t accidentally contaminate it with gluten.
  • Your BBQ Grill — Before you start barbecuing your next meal, carefully clean out your grill. Make sure that the grates are clean before you start grilling a gluten-free meal. If that’s not an option, prevent cross-contamination by grilling your gluten-free food on aluminum foil.
  • In Jars or Tubs of Peanut Butter, Jam, Mayo, Butter, or Relish. Unless you’ve instituted a “no double dipping” rule in your household, chances are a knife that has come in contact with breads containing gluten has also made it into various jars and tubs of condiments. You have two options: either institute a rule in your household eliminating double-dipping, or buy separate condiments that are for your use only.
  • Gum — Gum seems like the last place you’d find gluten, right? Unfortunately, some chewing gums are dusted with flour to prevent them from sticking to their wrappers, and most companies don’t list this on the label. Protect yourself by chewing a gluten free gum like Wrigley’s EXTRA® Peppermint.
  • Your Medicine — Just like some brands of gum, some pills are also dusted with flour before they’re packaged. Some inactive ingredients — or fillers — that are added to prescription or over-the-counter medications can also come from starch sources like wheat or potatoes. Before you purchase a medication, ask a pharmacist if it could contain gluten, or contact the manufacturer.

Thought of a hidden source of gluten we didn’t mention above? Share it with us by commenting below!

What: Appetite for Awareness-A Gluten-Free Cooking Spree

When: Sunday, September 23, 2012 1-5pm

Where:  The Historic Strawbridge Building- 8th and Market Streets-Philadelphia, PA

Cost: See NFCA website for pricing.

Website: http://www.celiaccentral.org/a4a/

We are proud to support the NFCA (National Foundation for Celiac Awareness) and their annual Appetite for Awareness Event this weekend in Philadelphia! There will be numerous gluten-free restaurants from the Philadelphia area. Come out and sample our beer and grab some tasty snacks from 20+ gluten-free friendly restaurants.

What: Heartland of America’s Gluten/Allergen Free Expo

When: Saturday, September 23rd 11am-4pm

Where:  DC Center – 11830 Stonegate Dr. Omaha, NE 68164

Cost: $10 for Adults, Kids under 12 are free!

Website: http://omahaglutenfreeexpo.blogspot.com/

Come socialize, discover, enjoy and experience a gluten/allergen free event you don’t want to miss!